This Last week’s ingredient was ONIONS and LEEKS. This was Kayte’s choice. She loves French Onion Soup so onions was a good choice from her. Unfortunately I am very late with my post. Last week was chaotic and I just could not find the right time to make my onions dish.
I ended up using a dish from Paul Prudhomme’s Seasoned America. Baked Onions Stuffed with Pork and Mushrooms. Oh my goodness. What a list of ingredients but well worth it
I could eat just the stuffing!
3 Tbl cajun seasoning (I used Tony’s)
1/2 cup chopped pecans
4 Tbl unsalted butter
1 1/4 cups chopped onions
1/4cup chopped celery
1/2 cup chopped bell peppers (recipe called for green, I used red and orange)
1/2 tsp chopped garlic
3/4 cups uncooked rice ( I wanted Keto friendly so I used pork rinds)
2 cups pork or chicken stock
1 12-oz can evaporated milk. (I used heavy cream)
2 cups shredded cheese (I used cheddar)
Preheat oven to 375.
Peel the onions and and slice off a small piece from the top and bottom. Scoop out the insides until you have a shell about 1/2″ thick. Save the onions. Make thin slices on all four sides of the onion. This is so It will not roll when browning the outside.
Add the butter and add the onion cups laying them on their sides and browning all four sides. Remove from the skillet.
Add ONE cup of the 1 1/2 cups onions, bell pepper, and celery to the skillet. Cook until browned. Add pork and garlic and cook until brown breaking pork into small pieces. Stir in ONE TABLESPOON seasoning and the remaining 1/2 cup onion. Cook 1 minute. (I have to admit I just dumped everything in at once and it worked out fine.) Stir in rice and remaining seasoning TWO TABLESPOONS mix. Cook for 3 minutes. Add mushrooms and cook 1 minute. Scrape the bottom so as not to stick to the skillet.
Add 1 1/4 cups of the stock and cook until stock is reduced. About 8 minutes. Add the milk/cream and pecans. Bring to a roiling boil, cover and remove from heat. Let sit for 20 minutes
Sprinkle each onion cup all over with reserved seasoning mix. Rubbing the interior and exterior of the onions.
Place onions, open ends up in a cake pan or other pan so that they sit upright. Stuff each onion with the pork/mushroom mixture heaping it as much as possible.
Sprinkle shredded cheese on top. Pour remaining stock in the bottom of the pan. Bake 20 minutes. Then turn heat up to 550 and bake until brown and bubbly on top. About 10 minutes.
Serve with stock spooned over the top.
This was very tasty. Definitely a keeper even though it takes a while to make.
What other onion/leek dishes showed up in the kitchens of the GFGF cooks.
Kayte
Ellen
Donna
Tune in next week for some Eggplant/Aubergine recipes.
Tea and Scones 